Uses for Urad dal gota?

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Uses for Urad dal gota?

I'm living abroad for a few more weeks, then heading back to the States, and I'm trying to use up some food we bought earlier this year.

I'm stumped by the large bag of urad dal gota. I guess it is the whole bean but it has been husked, so it's white, not black.

I originally bought it to grind up and make vada pav and a few other fried snacks, but our food processor broke and I doubt we'll be buying another before we leave.

Every dal recipe I'm finding specifically states to use the black urad dal, not the white. Is there really that much of a difference? Can't I just substitute them for each other, or will the flavor really be off?